Put the coconut oil in your soup pot. Saute the vegetables with the spices over medium heat for several minutes. Add the rest of the ingredients. Simmer covered for about an hour, until the lentils are cooked. Portion in 1/2 to 1 pint glass wide mouth freezer jars. Makes about 8 1/2 pints.

3. Use the same food processor to puree the beans, vegetables and wet ingredients.

4. Add the wet puree to the mixing bowl and stir.

5. Spread the burger batter evenly in the bottom of the bowl. Use a knife to make 6 even portions.

Divide the burger batter into 6 portions.

6. Spoon out each portion onto a large piece of parchment paper.

Drop burger batter portions onto a large piece of parchment paper.

7. Flatten and form the patties with the spoon. There’s no need to get your hands dirty!

Flatten and form the 6 patties.

8. You should be able to cook these right away, but I typically refrigerate for 30-60 minutes, to allow the seeds to fully absorb the moisture.

9. Cook with oil over medium heat. Flip over every few minutes until the burger patties are nicely browned.

This one was cooked in Villa Cappelli olive oil.

10. Serve. Have fun with your food!

Burger Man

11. The “raw” patties can be refrigerated for a few days or frozen for several months. Store the patties on the parchment paper. To cook from frozen, simply thaw the patties on the counter for about 15 minutes before cooking.